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Golden brown pretzel crusted chicken cutlets topped with a creamy yellow cheddar mustard sauce on a white plate.
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Pretzel Chicken with Mustard-Cheddar Sauce

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 585kcal

Ingredients

  • 1.5 lbs boneless skinless chicken breasts, pounded to 1/2-inch thickness
  • 2 cups hard sourdough pretzels, finely crushed
  • 0.5 cup all -purpose flour
  • 2 large eggs , beaten
  • 3 tablespoons Dijon mustard, divided
  • 1.5 cups sharp cheddar cheese, finely shredded
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter
  • 2 tablespoons vegetable oil
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon cayenne pepper
  • Salt and black pepper to taste

Instructions

  • Season chicken cutlets with salt, black pepper, and garlic powder.
  • Organize a three-stage breading station: flour in the first tray, eggs beaten with 1 tablespoon of Dijon mustard in the second, and crushed pretzels in the third.
  • Dredge chicken in flour, submerge in the egg wash, and coat firmly with pretzel crumbs, pressing to ensure adhesion.
  • Heat vegetable oil in a large skillet over medium heat. Sear chicken for 4 to 5 minutes per side until the crust is golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack.
  • In a separate saucepan over medium-low heat, melt butter and whisk in heavy cream and the remaining 2 tablespoons of Dijon mustard.
  • Gradually whisk in the shredded cheddar cheese and cayenne pepper, stirring constantly until the sauce is emulsified and smooth.
  • Plate the crispy chicken and immediately ladle the warm mustard-cheddar sauce over the top.